Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 cups boiling water
- 1/4 teaspoon coarse salt
- 1 1/2 teaspoons sugar
- 1 cup vegetable broth
- 3 tablespoons peanut oil
- 2 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- Carbohydrate 17 g(6%)
- Fat 12 g(19%)
- Fiber 2 g(9%)
- Protein 11 g(22%)
- Saturated Fat 2 g(10%)
- Sodium 608 mg(25%)
- Calories 208
Preparation Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps. Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt. Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes. Spoon tofu mixture into serving bowl. Garnish with cilantro and serve. *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.
Preparation Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps. Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt. Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes. Spoon tofu mixture into serving bowl. Garnish with cilantro and serve. *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.
